2 1/4 c. crumbled macaroon cookies
3 c. chocolate ice cream
3 c. vanilla ice cream
5 oz. or more Heath Bars or Butterfield candy bars, crushed
4 tbsp. chocolate syrup
3 tbsp. coffee liquor

Layer bottom of an 8 or 9 inch springform pan with 1 1/4 cups macaroon crumbs. Spread softened chocolate ice cream evenly over the crumbs. Sprinkle about 1/2 of the candy bars over the ice cream. Dribble with 3 tablespoons chocolate syrup and 2 tablespoons coffee liquor.

Cover with remaining cookie crumbs. Layer vanilla ice cream over cookies. Top with remaining candy bars, 1 tablespoon chocolate syrup and 1 tablespoon liquor. Cover and freeze 8 hours or overnight. Slice and serve.